- Cooking Time: 50-60 minutes
- Servings: 8-10
- Preparation Time: 15 minutes
- 1 unbaked pie crust, recipe follows
- Reynolds® Parchment Paper
- 3 large eggs, beaten
- 1 jar (12.5 oz) butterscotch ice cream topping
- 1/4 cup unsalted butter, melted
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon bourbon
- 1 1/2 cups chopped walnuts
- Preheat oven to 350 degrees F.
- In medium bowl, combine beaten eggs, butterscotch topping, melted butter, sugar, salt and bourbon. Mix until well-blended.
- Sprinkle walnuts evenly over bottom of pie crust. Pour butterscotch filling over walnuts.
- Bake for 50-60 minutes or until knife inserted halfway between center and edge of pie comes out clean. Serve warm or cold, with whipped topping if desired.
- For pie crust, stir 1 1/4 cups flour and 1/2 teaspoon salt in a mixing bowl. Cut in 1/3 cup shortening or lard until pieces are the size of small peas. Sprinkle with 3-4 tablespoons of cold water and form dough into a ball. Place dough in center of two large pieces of Reynolds® Parchment Paper. Roll dough with rolling pin from center to edge, forming a circle about 12 inches in diameter. Peel off one piece of parchment paper and center dough over a 9 inch pie plate. Carefully peel off the second piece of parchment paper. Fold under any extra dough and make a fluted edge.
NotesI had a jar of butterscotch ice cream topping in the cupboard and I decided to get creative. The result was this really good nut pie, similar to pecan, but with just a little "je ne sais quoi". Sometimes, I use a mixture of pecans and walnuts.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Noshing with NOCALL: Recipe Pathfinders of the Northern California Association of Law Libraries
Gluten Free Passover Cookbook for Jewish Celiacs at Pesah
MetroCooking Texas 2013See More
Cashew Macadamia Crunch
IRISH CHOCOLATE ICE CREAM
Unstuffed CabbageSee More